Chocoladecake Song

[INTRO] 1 ¾ cup 250g all-purpose flour ⅔ cup 56g cocoa powder (I prefer this one) 1 teaspoon baking powder 1 teaspoon baking soda 1 cup 200g granulated sugar ½ cup 110g packed light brown sugar ¾ teaspoon salt 2 large eggs ½ cup 120ml vegetable oil (I prefer sunflower oil) ¾ cup 180ml sour cream 1 teaspoon 5ml pure vanilla extract 1 cup 240ml hot coffee [Verse 1] Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar. [Verse 2] Combine wet ingredients. Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. [Verse 3] Mix wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. [Verse 4] Mix in hot coffee. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth. [Outro] Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean. Let cool for 15 minutes [Outro] Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean. Let cool for 15 minutes